13 Comments

Yes you can use a glass pan. But you want to set your oven 25 degrees cooler, if it says 350 degrees well then set it for 325 degrees.

BlindPoeton November 30th, -0001

Yes but you must reduce the temperature that is listed in your recipe

Wildthingon November 30th, -0001

Yes, if it’s Pyrex. And reduce your oven temperature slightly.

DarkDesireon November 30th, -0001

a pan is a pan. doesn’t matter what it is made of.

JetSkion November 30th, -0001

yeah as long as it is a pyrex glass pan. If its just a plain glass pan NO!!! make sure it is the thick pyrx baking glass pan. Well you said its a glass LOAF pan so yeah duh!!!!! lol

Elion November 30th, -0001

Yes you can. However, usually the glass pan requires you to use a lower heat setting. Fresh bread sounds good! I’m coming to your house for dinner. 🙂

BloodFloweron November 30th, -0001

Of course, just reduce the temperature.

Hippieon November 30th, -0001

Have you ever heard about people that burn glass as a job??????
Now you know!!! If you try it you could end with black coal glass in your oven or even nicer and better for small bombs you could end with your oven blown up!!!!!! Your choice

CaliforniaDreamon November 30th, -0001

Yes and it doesn’t have to be pyrex!! not everyone can afford Pyrex. Its just a name. I have several glass cake pans and cassarole dishes and one pyrex and they all work the same just reduce the time by 15 mins and temp by about 10 or 15. Make sure to check on it half way and use your best judgement. Stick a toothpick in it to make sure its done.
You will not blow up your oven!! If that would happen then they wouldn’t sell glass cookware. How silly

FallingMoonon November 30th, -0001

Yes, you can use glass bakeware to bake bread. I’ve been baking bread off and on for (oh, my!) almost 40 years. I prefer glass for bread baking because I can see how the loaf looks inside the pan.

I’ve never used a toothpick to test yeast-risen bread for doneness. When it looks done, I tap the top of the loaf and listen for a sort of hollow sound. Also, when the bread is done, it usually pulls slightly away from the pan. If it doesn’t release easily while it is still warm, I put it back for some additional baking.

SoftballPlayeron November 30th, -0001

Yes I use corning ware pans but only bake at 275

PAulAHon January 15th, 2012

@DarkDesire You obviously dont cook because that is a retarded statement

Joseon April 2nd, 2012

PERFECT WHITE BREAD Two loaves of bread crisp of crust and edtenr of crumb.1 pkg. active dry yeast1 c. lukewarm water2 tbsp. sugar2 tsp. salt1/4 c. Crisco1 c. hot milk5 to 6 c. enriched flourSoften yeast in 1/4 cup of the lukewarm water for 5 minutes, then stir until blended. Measure sugar, salt and Crisco into mixing bowl, pour hot milk over them and stir, mashing Crisco against sides of bowl until broken into small lumps. Add remaining water and cool to lukewarm. Stir in 1 cup flour. Add yeast and 2 more cups flour and beat with a wooden spoon until batter is smooth and elastic. Stir in 1 1/2 to 2 cups more flour, then, with floured fingers, work in enough additional flour to make a soft dough that does not stock to the fingers.Turn dough onto lightly floured board and knead for 2 minutes, about 100 kneading strokes. Shape dough into a ball and put it in a bowl rubbed with Crisco. Spread surface of dough lightly with Crisco, cover with a towel and let dough rise until double in bulk, about 1 1/2 hours. Punch dough down and turn onto floured board. Cut dough in half and shape each half into a smooth ball. Shape each ball into a loaf and put into bread pan rubbed with Crisco. Cover pans with a towel and let bread rise until the sides of the raised bread reach the top of the pans and the center is nicely rounded above it, about 1 hour.To bake: Bake loaves at 400 degrees for 45 to 50 minutes, or until golden brown.When baked: Turn loaves from pans immediately to keep crust crisp, and cool on a cake rack. For a soft, edtenr crust: Brush loaves with Crisco as soon as they come from oven. quantum I gave this recipe to a lady who was cooking for 4 comercial fishermen and in her commentsshe liked it very much. I hope you do also.But remember home made bread will not be as light and fluffy as commercial bread. jim b

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ALES LOMBERGAR is one of the few artisans in Europe who still practice the ancient art of glass acid etching which flourished in the late 19th century. Decorations are applied with resin resists by hand and then exposed to acid baths, with no machinery used. More information here.